|Nutritional Guidelines (per serving)|
|Servings: 2-3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 130g||47%|
|Dietary Fiber 29g||105%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vegetarian and vegan recipe for Indian chickpea curry (garbanzo bean curry) uses prepared and canned ingredients so you can whip it up in a hurry - it really is a very quick and easy recipe. Even though it uses canned ingredients, you add lots of spices to give your curried chickpeas a real Indian flavor.
Serve your curried chickpeas over steamed white or brown rice or another whole grain to make it a full meal instead of just a side dish, if you'd like.
This recipe is vegetarian, vegan and gluten-free.
- 1 onion, chopped
- 2 tbsp olive oil
- 1/2 cup vegetable broth
- 2 15 1/2 ounce cans chickpeas (garbanzo beans), drained
- 1 tsp curry powder
- 1 tsp coriander powder or turmeric
- 1 tsp cumin
- 3 tbsp prepared chutney
- 2 15 1/2 ounce cans diced tomatoes (no need to drain)
Heat the olive oil over medium heat in a large skillet or sauce pan. Add the chopped onion and sautee the onion just until soft, about 3 to 5 minutes.
Add remaining ingredients and stir to combine well. Cover, and allow to cook for at least 5 minutes, stirring occasionally, until heated through.
This dish will make about 6 servings if you're making it as a side dish. If you're planning on serving it as an entree, however, plan on it making closer to 3 to 4 servings.